Tasty Thursday

I usually share a recipe featured in one of my books or current WIP. Today’s recipe is a personal favorite… Stuffed French Toast.  The recipe uses french bread but I’ve made it using english muffins and any other type of crusty bread I need to use up.  Also the raspberry can be swapped out for any fruit or I’ve used honey and finely chopped nuts.  In order for a recipe to become a personal favorite it needs to be bendable and this one is….

Ingredients  ~

1 cup milk (I’ve also added a splash of flavored creamer)

2 tablespoons vanilla extract

1 cup white sugar

2 tablespoons cinnamon

4 eggs, beaten

1 cup raspberry puree (I’ve used just about everything you can think of here)

4 ounces cream cheese, softened

1 loaf French bread, cut into 1 inch slices


1. In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make ‘sandwiches’ by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.

2.  Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes.

I’d love here about a favorite go-to recipe you’ve used and twisted.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s